Dips
Prahok Ktis
ប្រហុកខ្ទិះ
Cambodia
Dip of prahok fried with coconut milk, minced pork, kaffir lime leaves, and a kroeung paste, served with crisp raw vegetables for dipping.
Original eatfuls sticker artwork
What it is
A closer look at Prahok Ktis.
Dip of prahok fried with coconut milk, minced pork, kaffir lime leaves, and a kroeung paste, served with crisp raw vegetables for dipping.
What to look for
Know it when you find it.
The prahok is mellowed by the coconut milk; dip cucumber, eggplant, and long beans into the rich, pungent sauce. A classic drinking and snacking dish.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Prahok Ktis.
Cambodia
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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A fiery dip made from finely diced tomatoes, onions, parsley, and red pepper flakes, dressed with pomegranate molasses and olive oil. The vegetables are hand-chopped, never blended, giving it a chunky texture. A staple meze at kebab restaurants across Turkey.
Honduras
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Piedmont, Italy
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Piedmontese warm dip of garlic and anchovies in olive oil, served with raw and cooked vegetables for dipping. A communal winter ritual.
Trinidad and Tobago
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Turkey
Bakla Ezmesi
Turkish broad-bean purée meze, distinct from Greek fava.
Egypt
Besara
بسارة
A Egyptian green fava bean dip with herbs, garlic, and spices, served with bread, a rural and daily classic
Malta
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Ġulbiena beans mashed with garlic, parsley, olive oil and chilli into a rough, khaki-coloured dip.
Palestine
Palestinian Bissara
بسارة
Dip made from fava beans and corchorus (molokhia) leaves, blended with garlic, olive oil, and cumin into a thick, earthy spread for bread.